600g cucumber juice (use a juicer or belnd and the sieve through a towel)
2g lime juice
400g natural yoghurt
First I know that most of you will not have a Pacojet at home, or you have and then you are lucky. However, for the once who do not have one makeuse of a normal ice
creame machine once the mixture is chilled.
Heat water, caster sugar and glucose syrup to disolve all sugar, then boil for 1 minute. Cool in a refrigerator.
Add the sugar mixture to the cucumber juice and blend with a hand blender and add the Gin. Freeze in buckets (from the Pacojet) for 24
1 hour before serving use the Pacojet and smooth up the sorbet. Afterwards make sure to store it in the freezer again.